Assigned Tags / Keywords:

bacon, chicken, eggs, France, liver, main dish, meat, party, pork, starter, wine

Ingredients per portions

500 g	streaky bacon rashers
125 g	fresh white breadcrumbs
2 medium	eggs
150 ml	red wine
2 clove(s)	garlic
350 g	belly pork, minced
350 g	pork livers, chopped (finely or coarsely as wished)
500 g	chicken livers, chopped (finely or coarsely as wished)
1 tsp	dried thyme
1 tsp	dried sage
1 tbsp	fresh chopped parsley
	grated nutmeg
	salt and pepper to taste
	parsley sprigs for decoration

Preheat oven to 160ºC.

Remove the rind from the bacon rashers and use 250g to line the base and sides of a large loaf or terrine tin.

Chop the rest of the bacon and mix well with the breadcrumbs, eggs, red wine, garlic, belly pork, pork livers, chicken livers, herbs and seasoning. Turn into the prepared tin and press the mixture down firmly. Cover with greaseproof paper and aluminium foil.

Place in a high baking tray filled with water (bain-marie) and cook for 2 to 2.5 hours.

Take the tin out of the oven, place a weight on top and leave to cool down, then chill in the fridge.

Turn the paté out of the tin and garnish with parsley.

Serve sliced with fresh country bread or toast.

Special note about recipe: This is a recipe which was given to me over 25 years ago and I've been making it ever since, usually for special occasion. It is very nice as a starter or for a lunch served with salad.

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